During the summer, nothing was more delicious than a sandwich spread with aubergine dip, that’s why I’m showing you now how to make the grilled eggplant dip recipe, how we cooked it in Transylvania.
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I really like eggplant recipes, that’s why I make them very often and I recommend you to try them too, like the best-breaded eggplant recipe or the best eggplant casserole recipe. But most often I make this recipe that I present to you today.
With a simple search on the internet, you will find countless versions of this dish, from the oriental version (baba ganoush) to the Mediterranean or Greek (melitzanosalata), but this recipe is an adaptation of a Romanian recipe with small modifications.
Because the eggplants were medium-size, I will use four pieces of ripe eggplant, at around 1.5 kg, enough for four generous servings.
For this amount of eggplant, I will use a larger onion and I will need two tablespoons of good quality mayonnaise.
Otherwise, sea salt, freshly ground pepper and sunflower oil, being that in Transylvania it is most often cooked with this type of oil.
How to Make the Grilled Eggplant Dip Recipe?
It is a very simple recipe and is made in a fairly short time. For the beginning, we need to fry the eggplants, and for this, I recommend you fry them over an open flame or grill. In this way, you will get an eggplant dip with a sublime smoke aroma.
I usually simply fry them on the stove burner, but when my time allows and I don’t want to fill my kitchen with the smell of fried eggplant, I use the grill in the yard for this.
We fry the eggplants on all sides, turning them from time to time until the skin becomes burnt and the eggplants are soft to the touch.
After they were fried, I set them aside to cool a little so I could peel them. Thus, I placed the soft and baked inside of the eggplants in a sieve and let it drain for about 5-10 minutes, which is a little bitter.
While the fried eggplant is draining, I peeled the onion and put it on the small grater, but if you want you can chop it very finely.
The onion is thus grated, where only the aroma will be felt, we put it in a bowl, where we will mix everything.
Now I continue with the eggplants, which if they have drained I put on a wooden chopper and with the blade of a large knife I chop them finely until we get a paste.
Put the eggplant paste in a bowl over the grated onion and mix with a wooden spoon, pouring a little oil, until we get a creamy paste.
Now I add two tablespoons of mayonnaise, as I said, choose to use quality mayonnaise or even make mayonnaise at home.
Stir further and season with a teaspoon of sea salt and a teaspoon of freshly ground pepper. I also added the juice from a quarter of a lemon.
Stir again, taste if we have to season, if not then it’s ready, it was the grilled eggplant dip recipe in my style and ready to serve.
How to Serve?
We like to serve it immediately, spread on a slice of fresh bread and with fresh tomatoes and riped in the sun. But it is just as tasty the next day, it can be kept in the fridge for two or three days without any problems.
If the eggplant is of good quality and variety, and if you do not want to use mayonnaise, you can not add and you will get a dip with a more intense eggplant taste, but very tasty.
I recommend you try this recipe and if you like the grilled eggplant dip recipe you can try other sandwich spread recipes like the best creamed cauliflower recipe or the classic egg salad sandwich recipe.
Grilled Eggplant Dip Recipe
- 4 pieces eggplants medium-size
- 1 piece onion large size
- 2 tbsp mayonnaise
- 1 teaspoon sea salt kosher
- 1 teaspoon ground pepper freshly ground
- ¼ piece lemon juice
- 50 ml sunflower oil
- Fry the eggplants on all sides, turning them from time to time until the skin becomes burnt and the eggplants are soft to the touch. Set them aside to cool a little and peel them. Placed the soft and baked inside of the eggplants in a sieve and let it drain for about 5-10 minutes
- Peel the onion and grate it on the small grater, then put it in the bowl. Put the eggplant on a wooden chopper and with the blade of a large knife, chop them finely until we get a paste. Put the eggplant paste in a bowl over the grated onion and mix with a wooden spoon, pouring a little oil, until we get a creamy paste. Add the mayonnaise, season with sea salt, freshly ground pepper and the juice from a quarter of a lemon.
- Serve it immediately, spread on a slice of fresh bread and with fresh tomatoes and riped in the sun.